BOLLE and the second fermentation

When I tasted BOLLE’s Sparkling Rosé, my notes ended with two words: “Cracking plonk!”

Fine bubbles, strawberry and summer fruit, beautifully dry with a rounded finish. There’s some serious winemaking behind that glass, and the second fermentation is a big part of the story.

It starts with wine

BOLLE begins with fermented wine. The alcohol is then gently removed using vacuum distillation, which allows the process to happen at lower temperatures and reduces the heat applied to the wine.

Removing alcohol can also take away some aroma, flavour and structure. BOLLE’s next step is designed to build character back into the wine through fermentation.

Fresh grape juice is blended into the dealcoholised wine, and fermentation starts again. That’s the sequence behind “twice fermented”: make the wine, remove the alcohol, then ferment it a second time. BOLLE’s winemaking process.

What the yeast brings to the glass

The fresh juice supplies sugars for the yeast to work on, along with the character of the grapes themselves. BOLLE uses selected yeast strains that produce very little alcohol during this second fermentation, keeping the finished wines below 0.5% ABV.

Fermentation does much more than produce alcohol. Yeast also creates compounds that contribute to wine’s aromas and texture. BOLLE points to fruity and floral aromas, and glycerol, which contributes to a smoother mouthfeel.

That’s why the second fermentation matters. It gives the winemakers another opportunity to develop flavour, texture and balance after alcohol removal. They then fine-tune time, temperature and blending to achieve the profile they’re looking for. BOLLE’s detailed process.

The bubbles are part of the winemaking

For the sparkling wines, that second fermentation happens under pressure in sealed stainless steel tanks. The carbon dioxide produced during fermentation becomes part of the sparkle. BOLLE says approximately 80% of the final carbonation comes from fermentation itself.

Those bubbles bring another dimension to the wine, lifting the aromas as you pour and drink it. How BOLLE makes its sparkling wines.

Grand Reserve takes the process further by resting on its yeast lees after fermentation. Lees are the yeast cells left behind, and contact with them contributes to the wine’s creamy texture and brioche character. Apricot, toasted nuts and lively acidity sit alongside that richness. There’s more to explore as you spend time with the glass. Grand Reserve.

The result is worth opening

The finished wines have earned attention for what they deliver in the glass. Wine Enthusiast describes the Sparkling Rosé as crisp and balanced, with persistent bubbles and a long finish. Its Blanc de Blancs review highlights citrus, orchard fruit and flavours that broaden through a zesty finish. Sparkling Rosé review, Blanc de Blancs review.

That’s what interests me about BOLLE. The second fermentation has a purpose you can explore in the glass: aroma, texture, balance and length.

Pour it with something good to eat and give it a little attention. Cracking plonk deserves that.